Double-Decker Mud Cake

Name: Double-Decker Mud Cake
Ingredients: 1 cup (2 sticks) butter, chopped; 5 oz white chocolate, coarsely chopped; 2 cups sugar; 1 cup milk; 1 1/2 cups plain flour; 1/2 cup self-rising flour; 1 tsp vanilla extract; 2 None eggs, lightly beaten; 2 tbsp unsweetened cocoa powder; 1 1/4 lbs milk chocolate, coarsely chopped; 1 cup light cream

11 ingredients

6 steps

Ingredients

1 cup (2 sticks) butter, chopped
5 oz white chocolate, coarsely chopped
2 cups sugar
1 cup milk
1 1/2 cups plain flour
1/2 cup self-rising flour
1 tsp vanilla extract
2 None eggs, lightly beaten
2 tbsp unsweetened cocoa powder
1 1/4 lbs milk chocolate, coarsely chopped
1 cup light cream

Directions

1

Preheat the oven to 300°F. Grease two deep 8-inch round cake pans; line bottom and sides with parchment paper.
2

Combine butter, white chocolate, sugar and milk in medium saucepan. Stir on medium heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 mins.
3

Whisk sifted flours into white chocolate mixture then whisk in vanilla extract and eggs. Pour half of the batter into one of the prepared pans. Whisk sifted cocoa powder into remaining batter; pour into other prepared pan.
4

Bake about 50 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5

For the milk chocolate ganache, combine milk chocolate and cream in medium saucepan. Stir on low heat until smooth. Transfer to medium bowl. Cover; refrigerate, stirring occasionally, until ganache is of spreadable consistency. Reserve 1 cup of the ganache for spreading over cake.
6

Split each cooled cake in half. Place one cake layer on serving plate; spread with 1/2 cup of the ganache. Repeat layering, alternating cake flavors. Spread top and sides of cake with reserved ganache.